Friday, April 1, 2011
4 cups cooked chopped or shredded turkey
4 cups chicken broth
4 small potatoes, peeled, cubed and cooked al dente
4 cups frozen mixed vegetables, thawed
1 cup chopped onion
1 tablespoon butter
1/2 cup sour cream
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons dried basil (or 1 tablespoon chopped, fresh)
1 package phyllo dough (40 sheets)
6 tablespoons butter
6 tablespoons flour
Melt 1 tablespoon of butter in a small saucepan over low heat and toss in chopped onion, stirring and cooking until translucent. Set aside. Melt 6 tablespoons of butter in medium saucepan over medium-low heat until melted. Sprinkle flour over butter and whisk well until smooth. Cook for 1 minute. Slowly whisk in broth, stirring briskly until well incorporated and smooth. Bring to a boil and simmer for 2-3 minutes until thickened. Remove from heat and let cool slightly. Stir in basil, salt and pepper, tasting and adding more if desired. Stir in vegetables (including onions) and potatoes and toss until well mixed. Stir in turkey and mix well. Allow to cool completely and stir in sour cream.
Spray 13x9 pan (glass or metal) with cooking spray. Place one phyllo dough sheet and spray. (*Can brush with melted butter instead if desired*) Repeat until 20 sheets have been placed evenly across the pan and each layer has been sprayed well, making sure to spray the top layer. Pour filling on top. Top with remaining 20 sheets of dough, again spraying each layer, including the final layer. Score or poke in several places to allow steam to escape. Bake at 350 for 30-40 minutes.
Comfort food at its best! This is so delicious and pretty easy to make. You can also use chicken of course, and you can also use melted butter between the layers of phyllo dough if you'd prefer. You could also do this in two 9" pie pans instead of a large pan, but since the sheets are rectangle shaped, it's just easier to do them in that pan and not have to worry about cutting or folding the edges. We make a lot of turkeys in the crockpot around here, and we always use the resulting broth and leftover meat for this recipe. The flavor is to die for! If you have fresh broth from cooking your chicken or turkey in, use that for sure! But canned broth or bouillon cubes and water work well too. Cutting up the onions and potatoes and softening them can take time and be a pain, so you can always use canned or frozen instead if you'd rather. Other than those two steps, the rest is easy as pie and can make a super yummy weeknight meal that the whole family will love!